Mexican Shredded Chicken Recipe: A Flavorful Delight!

Mexican Shredded Chicken Recipe A Flavorful Delight!
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Mexican Shredded Chicken Recipe
This Mexican Pulled Chicken is juicy and smoky- tender chicken thighs are shredded with two forks, perfect for burrito bowls, tacos, enchiladas, and more!

Hey there, folks! It’s Anne here from Beyond the Bayou Blog and today I’ve got something special to share with you—my take on a classic comfort food favorite, Mexican Shredded Chicken.

Bursting with zesty spices and savory aromas, this dish offers a taste of culinary delight straight from south of the border. Whether you’re hosting a fiesta with friends or simply craving a satisfying meal, this versatile recipe is sure to impress.

Tender chicken infused with tangy salsa and bold seasonings, perfectly shredded for maximum flavor absorption, creates a mouthwatering experience with every bite.

Join us on a culinary journey as we explore the simplicity and depth of flavor in this beloved Mexican classic.

Is Mexican Shredded Chicken Spicy?

The wonderful thing about this recipe is that the salsa you choose to cook the chicken in adds flavor. I would recommend a salsa with a habanero or jalapeño base if you want it fiery. A moderate salsa from the grocery store or a chipotle salsa would be my choice if you choose to go that route.

Overview: How To Make Mexican Shredded Chicken?

Overview How To Make Mexican Shredded Chicken

Looking for a hassle-free way to make delicious shredded chicken for your favorite Mexican dishes like tacos, enchiladas, or quesadillas? Look no further! This recipe is super easy and versatile, perfect for a quick dinner fix. You’ll be amazed at how simple it is to whip up tender, flavorful shredded chicken that your whole family will love.

First, gather your ingredients: boneless, skinless chicken thighs, kosher salt, freshly cracked black pepper, olive oil, and your choice of salsa, whether it’s chipotle salsa or any store-bought favorite.

If you’re using a slow cooker, season your chicken thighs with salt and pepper, then toss them in with olive oil and salsa. Let it cook on high for 5 to 6 hours until the chicken is tender and falls apart easily. Then, shred the chicken right in the slow cooker for easy serving.

Prefer using a Dutch oven? No problem! Season your chicken, sear it in a hot skillet with olive oil, then add salsa and let it simmer for 25 to 30 minutes. Flip the chicken halfway through for even cooking. Once it’s done, shred it up with forks, and it’s ready to go.

For those with an Instant Pot, start by searing your seasoned chicken in the pot, then add salsa, seal the lid, and set it to poultry mode. Let it cook, then shred and serve. It’s that simple! Enjoy your delicious shredded chicken however you like, whether in tacos, enchiladas, or any other Mexican-inspired dish.

Mexican Shredded Chicken Recipe A Flavorful Delight!

Mexican Shredded Chicken Recipe

This Mexican Pulled Chicken is juicy and smoky- tender chicken thighs are shredded with two forks, perfect for burrito bowls, tacos, enchiladas, and more!
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Course: Dinner
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 5 minutes
Total Time: 35 minutes
Calories: 282kcal
Author: Anne Carter
Servings: 4

Equipment

  • Large Pot
  • Cutting Board
  • Knife
  • Wooden Spoon
  • Measuring Spoons
  • Tongs
  • Plate

Ingredients

  • 6 Boneless Skinless Chicken Thighs
  • Kosher Salt and Freshly Cracked Black Pepper
  • 2 tablespoons Olive Oil
  • 1 cup Chipotle Salsa or your favorite store bought salsa

Instructions

  • Season chicken thighs with salt and pepper.
  • Slow cook: Add seasoned chicken, olive oil, and salsa to slow cooker. Cook on high for 5-6 hours until chicken is tender. Shred chicken with forks in salsa.
  • Sear chicken: Heat olive oil in skillet, sear chicken for 3 mins on each side until golden brown.
  • Add salsa to skillet, cover, and simmer on medium heat for 25-30 mins, flipping chicken halfway through.
  • Instant Pot: Sear chicken in olive oil for 3 mins each side. Add salsa, seal Instant Pot, set to poultry, and cook until done.
  • Shred cooked chicken with forks and serve as desired.

Nutrition

Calories: 282kcal | Carbohydrates: 4g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 577mg | Potassium: 583mg | Fiber: 1g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
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Tips You Should Try!

  1. Check the temperature: It’s crucial to make sure your chicken is fully cooked. Use a trusty instant-read thermometer to ensure it reaches 165°F internally. Safety first!
  2. Shred while warm: Shredding chicken is a breeze when it’s still warm. Once it’s done cooking, grab those forks and start shredding right away for the best results.
  3. Double dip: After shredding, don’t be shy about tossing the chicken back into the pan. This gives it another chance to soak up all those delicious spices and juices, ensuring every bite is bursting with flavor and moisture.

Variations that Can Be Tried!

  1. Try chicken thighs: Swap out chicken breasts for boneless, skinless chicken thighs. Keep an eye on the cooking time, though; thighs might cook faster.
  2. Mix in beans: Throw in your favorite beans like black or pinto for extra heartiness. Just adjust the seasoning to your liking.
  3. Add corn: Fresh, frozen, or canned corn can add a sweet crunch to your dish. It’s all good!
  4. Kick up the chile flavor: Double down on the green chiles for an extra tangy kick.
  5. Salsa swap: If diced tomatoes aren’t your thing, swap them out for more salsa. Start with a quarter cup and adjust to taste.
  6. Jalapeño boost: Amp up the heat with some sliced jalapeños instead of hot sauce.
  7. Enchilada sauce twist: Stir in some enchilada sauce at the end for a saucier version of your Mexican Chicken.
  8. Cheesy goodness: Who doesn’t love cheese? Mix in some shredded Mexican cheese blend, cheddar, or pepper jack for a melty, cheesy delight.
  9. Rice or quinoa addition: Stir in cooked rice or quinoa for added texture and substance. Don’t forget to adjust the seasoning and salsa accordingly.

What to Serve with Mexican Shredded Chicken?

What to Serve with Mexican Shredded Chicken

Store Your Recipe This Way for Later!

  • Storing: After your chicken cools down, pop it into an airtight container along with the liquid. Stick it in the fridge, and it’ll stay tasty for up to 5 days.
  • Freezing: Let your chicken cool completely, then transfer it (with the liquid) into a freezer-safe container. If you like, you can split it into smaller portions. It’ll keep in the freezer for up to 3 months. Just remember to thaw it out in the fridge overnight before reheating.
  • Reheating: Microwave method: Heat your chicken in the microwave for about a minute. If it needs more time, give it 20-second bursts until it’s nice and warm. Stovetop method: You can also warm it up gently on the stove. Just simmer it on low until it’s heated through.

Can I Use Breasts Instead of Thighs?

Sure, but bear in mind that chicken breasts can easily overcook and dry out. To save cooking time, I suggest chopping the breasts into smaller pieces, around 2-3 inches in size. Alternatively, you may use chicken cutlets rather than whole breasts.

Additionally, I advise covering the skillet after searing for a shorter period on each side. Cook them on medium or medium-low heat until they are well done. This will keep everything juicy by trapping the steam within.

What Kind of Chicken Is Best for Shredding?

The wonderful thing about this recipe is that the salsa you choose to cook the chicken in adds flavor. I would recommend a salsa with a habanero or jalapeño base if you want it fiery. A moderate salsa from the grocery store or a chipotle salsa would be my choice if you choose to go that route.

How Do You Shred Chicken Really Fine?

You can easily shred chicken using two forks to pull the chicken apart. You could also place the chicken into a large bowl or the bowl of a stand mixer, and use the stand mixer, or a hand mixer on low speed to break apart the chicken.


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